Save I woke up one Saturday craving something warm and sweet, but didn't want to deal with frying oil or a complicated process. That's when I remembered a donut pan tucked in the back of my cabinet, still in its wrapper. I mixed up a simple batter, slid the pan into the oven, and within minutes my kitchen smelled like a bakery. When I rolled those warm donuts in cinnamon sugar, I realized I'd never go back to the mess of frying again.
The first time I made these for my sister, she ate three before I even finished coating the last batch. She kept saying they tasted like the ones our mom used to buy from the corner bakery, except softer and still warm. We sat at the kitchen table with coffee, picking off little bits of cinnamon sugar that had fallen onto the plate, and she told me I had to make them every time she visited.
Ingredients
- All-purpose flour: The foundation of the donut, giving it structure without weighing it down—make sure to spoon it into your measuring cup instead of scooping to avoid dense donuts.
- Granulated sugar: Sweetens the batter just enough so the cinnamon coating doesn't overpower, and I've learned that reducing it even slightly makes the donuts taste flat.
- Baking powder and baking soda: This duo creates the lift and tender crumb, but they lose potency over time, so check the expiration dates or your donuts might not rise.
- Ground cinnamon: Used twice, once in the batter for warmth and again in the coating for that signature spice that clings to your fingers.
- Buttermilk: Adds tang and keeps the donuts moist for hours, and if you don't have it, the milk and vinegar trick works perfectly—I've done it dozens of times.
- Eggs: Bind everything together and give the donuts a slight richness, and using them at room temperature helps them blend smoothly into the batter.
- Unsalted butter: Melted into the batter for flavor and brushed on warm donuts so the cinnamon sugar actually sticks instead of sliding off.
- Vanilla extract: A small splash that deepens the sweetness and makes the whole kitchen smell like comfort.
Instructions
- Prep the oven and pan:
- Set your oven to 375°F and grease every cavity of the donut pan with butter or nonstick spray, making sure to get the center posts. If you skip this step, the donuts will stick and tear when you try to remove them.
- Mix the dry ingredients:
- Whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl until there are no lumps. This ensures the leavening is evenly distributed so every donut rises the same way.
- Combine the wet ingredients:
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla until smooth and slightly frothy. The butter should be melted but not hot, or it might scramble the eggs.
- Fold wet into dry:
- Pour the wet mixture into the dry and stir gently with a spatula until just combined—some small lumps are fine. Overmixing will make the donuts tough and chewy instead of light and tender.
- Fill the pan:
- Spoon or pipe the batter into each cavity, filling them about three-quarters full so they have room to puff up without overflowing. I use a piping bag because it's faster and cleaner, but a spoon works fine if you're patient.
- Bake:
- Slide the pan into the oven and bake for 10 to 12 minutes, until the tops spring back when you press them lightly. They should be golden around the edges but still soft in the center.
- Cool briefly:
- Let the donuts sit in the pan for about 3 minutes, then gently turn them out onto a wire rack. If you try to remove them too soon, they'll break, and if you wait too long, they'll stick.
- Coat in cinnamon sugar:
- Mix the sugar and cinnamon in a shallow bowl, then brush each warm donut with melted butter and roll it in the mixture until fully coated. The butter acts like glue, and the warmth helps the sugar melt just a little into the surface.
Save I brought a batch to a friend's brunch once, stacked on a plate with a little bowl of extra cinnamon sugar on the side. People kept going back for more, and someone said they tasted like the donuts from a farm stand she used to visit as a kid. That's when I realized these aren't just a recipe—they're a feeling, a little piece of warmth you can share without much effort.
How to Store and Reheat
These donuts are best the day you make them, but they'll stay soft in an airtight container for up to two days at room temperature. If they lose their warmth, pop them in the microwave for about 10 seconds or wrap them in foil and warm them in a low oven. I've learned that reheating them brings back that just-baked texture, and you can even brush them with a little more butter and re-roll them in cinnamon sugar if you want to refresh the coating.
Flavor Variations to Try
Once you've made the classic version a few times, it's fun to experiment with different coatings and mix-ins. I've folded mini chocolate chips into the batter, swapped the cinnamon sugar for a simple glaze made with powdered sugar and milk, and even added a pinch of cardamom to the coating for a slightly floral twist. My favorite variation is adding a quarter teaspoon of nutmeg to the batter and topping the donuts with a cream cheese glaze—it tastes like a cinnamon roll in donut form.
Helpful Tips for Success
The key to light, fluffy donuts is not overmixing the batter and making sure your leavening agents are fresh. I also recommend using a piping bag or a zip-top bag with the corner snipped off to fill the pan neatly, which prevents air pockets and uneven baking. If you don't have buttermilk, the milk and vinegar substitute works every time—just let it sit for five minutes before using.
- Grease the pan generously, especially around the center posts, or the donuts will tear when you try to remove them.
- Check for doneness by pressing gently on the top—if it springs back, they're ready, and if it leaves an indent, give them another minute.
- For a dairy-free version, use almond or oat milk and vegan butter, and they'll turn out just as soft and flavorful.
Save There's something special about pulling a pan of golden donuts from the oven and watching them disappear in minutes, still warm and covered in cinnamon sugar. I hope these become a weekend staple in your kitchen, the kind of recipe you turn to when you want something sweet, simple, and made with your own hands.
Recipe FAQs
- → What type of flour is best for these donuts?
All-purpose flour works best for a soft, tender crumb and reliable rise in baked donuts.
- → Can I make these donuts dairy-free?
Yes, substitute buttermilk with plant-based milk plus vinegar and use margarine instead of butter for coating.
- → How do I ensure the donuts stay soft?
Avoid overmixing the batter to keep it light, and don't overbake; remove donuts when they spring back to touch.
- → What is the purpose of the cinnamon-sugar coating?
The coating adds a sweet, fragrant flavor and a slight crunch that complements the soft interior.
- → Can I add other spices to this version?
Yes, a pinch of nutmeg or allspice works well to deepen the warm spice profile.